Biscotti go great with a cup of tea, coffee, a glass of juice, or dunked in just about anything. This recipe uses almond flour, but the technique is the same as most biscotti recipes – bake, slice, and then bake again until crispy. If you like them softer and a bit more cake-like, don’t bake them as long during the second time around in the oven.
I split the dough in half, and place dried fruit and nuts in one half and then white chocolate chips in the other half. They are tasty plain as well, if you prefer. If you add lots of stuff to your biscotti, press it together firmly when shaping it to fill in any air pockets and reduce the possibility of the biscotti breaking.
Basic Biscotti
Ingredients
- 2 large eggs
- 3/4 cup of honey
- 8 tablespoons of butter, softened (1/2 cup)
- 1 teaspoon of vanilla
- 3 1/2 cups of almond flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 2 teaspoons of cinnamon
- 1 teaspoon of anise seeds (optional)
- 1/2 teaspoon of almond extract (optional)
- dried fruit, seeds, nuts or other fun stuff (optional)
- 1/2 teaspoon of orange or lemon zest (optional; great with dried fruits and nuts)
Method
- Preheat an oven to 325 degrees F.
- In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
- In a separate bowl, add all the dry ingredients and mix until well blended.
- Add the dry mixture to the wet mixture and mix again until well blended.
- Mold the mixture into two balls of dough. Place each ball of dough on oiled, buttered, or lightly stick-free cookie sheet. Shape each ball of dough into a low, flat log. It will expand and rise somewhat, so account for a small amount of growth. Pack down the dough to remove air pockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
- Bake the logs for about 20 minutes, or until lightly browned and cake-like. Take the logs out of the oven and reduce the temperature to 275 degrees F.
- Cool the logs for about 10 minutes and then slice each log into thin strips about 1/2 inch in thickness. Place the slices on their side on the cookie sheet, and then bake for about 15 minutes, or until they are fully crisped.
- Enjoy!
I made these biscotti but could not get them to harden as much as true biscotti. I followed the recipe exactly with the exception of substituting xylitol for honey. Could that be the reason? Seems like a few days out they are finally loosing their moisture and hardening up. But.. they are almost all gone now. Great flavor!
Hi Dani,
To get them “crunchier” try leaving them in the oven on a low temperature (the last step) for more than 15 minutes – up to 1/2 hour or more if necessary. Then cool outside for a few hours.
I’m not sure about the xylitol since I’ve never used it. Honey would probably add more moisture than most sweeteners since it is one of the “wettist” sweeteners, so I kind of doubt it’s the xylitol.
I just made these and they were actually burnt and raw. I checked the ingredients and I added everything correctly. I put the biscotti in for 20 minutes the first time and it was raw, so i put it back in for 5 minutes and they turned black, they are still raw, and i’m probably gunna have to throw them away, help?! Do you know what i did wrong?
Hi Ann. I’ve never had a problem with these, but I haven’t made them in a while. I wonder if you’re oven is too hot – a lower temperature for the initial baking would reduce the burning – to about 300 degrees F. Not sure why they’re raw – or taste raw. Mine always taste like cookies, but can be soft, so I tend to leave them in a low-temperature oven for a while longer (so maybe go to a lower temperature with this step as well – to 225 degrees F). You can try it with almond meal if you don’t want to waste anymore almond flour. Sorry about that!!
I made these today and they are awesome! Thanks so much for your blog, I love the variety of recipes and your shared experience. I added 2 cups total of unsweetened cranberries, dark chocolate chips and sunflower seeds. And I substituted Agave for the honey. They are really great and its good to have a basic to add to. Thanks again! Look forward to your next post.
Glad it worked out well! thanks!
this sounds great for making a gluten free tiramisu…..
I made up this mixture but the result is too wet to form into anything! Measurments were correct.